Goya Bean and Beef Chili

By carvalhohm

Ingredients

• 1 lb. ground beef
• GOYA® Adobo with Pepper
• 2 tbsp. GOYA® Extra Virgin Olive Oil
• 3/4 cup diced onion
• 1/2 cup diced green pepper
• 1 tsp. GOYA® Minced Garlic or 2 cloves fresh garlic, minced
• 1 1/2 tbsp. GOYA® Chili Powder
• 2 tsp. GOYA® Cumin or to taste
• 1/2 tsp. GOYA® Leaf Oregano
• 1/2 can GOYA® Tomato Sauce (8 oz.)
• 1 rounded tbsp. GOYA® Recaito
• 1 packet Sazón GOYA® with Coriander (Cilantro) and Annatto
• 1 can (14.5 oz.) diced tomatoes
• 1/2 cup water
• 1 packet GOYA® Powdered Beef Bouillon
• 1 can (15.5 oz.) GOYA® Small Red Beans, undrained

Details

Servings 4
Adapted from goya.com

Preparation

Step 1

1. Season meat with Adobo. Set aside.

2. In skillet, heat oil on medium. Stir in onion, pepper and garlic and cook until onion is translucent, about 10 minutes. Add meat and cook until browned. Drain excess oil.

3. Stir in chili powder, cumin and oregano. Cook for 3 minutes, stirring often.

4. Stir in tomato sauce, Recaito, Sazón, diced tomatoes, water and bouillon, and simmer for 15 minutes.

5. Stir in beans and simmer for 10 minutes or until it reaches desired consistency.